Skip to main content
110Total Time
45Prep Time
25Bake Time

Oreo Brownies

Quick and easy

9 Reviews

About the bake

These delicious brownies are simply moreish with the addition of Oreo biscuits. 

110Total Time
45Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

  2. Step 2:

    Melt the butter in a pan over a medium heat. Once the butter has melted, remove the pan from the heat and add the grated chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25 second blasts, stirring well each time.

  3. Step 3:

    Whisk the eggs, egg yolks and vanilla extract together in a large bowl until the eggs begin to get light and fluffy.

  4. Step 4:

    Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.

  5. Step 5:

    Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly.

  6. Step 6:

    Bake on the middle shelf of the oven for 25-30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.

  7. Step 7:

    Remove the brownies out using the overlapping paper and cut into squares. Dust with icing sugar and serve.


    • 165g Butter (unsalted) (plus extra for greasing)
    • 200g Dark chocolate (grated or finely chopped)
    • 3 Egg(s) (free range)
    • 2 Egg yolk(s) (free range)
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 165g Billington's Unrefined Light Muscovado Sugar
    • 2 tbsp Allinson's Plain White Flour
    • 1 tbsp Cocoa powder
    • 1 Salt
    • 154g Oreos (broken into quarters)
    •  Icing sugar (to dust)

Nutritional Information

per 64g
  • 338cal Energy
  • 20g Fat
  • 11g of which Saturates
  • 33g Carbohydrates
  • 28g of which Sugars
  • 3.9g Protein
  • 0.65g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.